Chicken Pesto Pasta
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
  • 2 organic free-range chicken breasts
  • ½ lb fettuccine noodles
  • ½ cup pesto sauce
  • 10 cherry tomatoes
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh basil for garnish
  1. Slice the chicken breasts in half so you have 4 pieces.
  2. Add vegetable oil to a medium skillet and heat over medium-high heat.
  3. Season chicken breasts with salt and pepper and add to skillet. Fry for a few minutes on each side. The chicken breasts will be browned and juices should run clear when fully cooked.
  4. Bring water to boil in a large pot and add fettuccine noodles. Boil for 10 minutes. Add a bit of olive oil to prevent sticking.
  5. Strain noodles and rinse quickly with cold water.
  6. If noodles are sticking, rub your hands with a little olive oil and rub over noodles while pulling them apart.
  7. Toss noodles with pesto sauce, and top with chicken fresh basil and tomatoes.
Makes 2 servings
Recipe by My San Francisco Kitchen at